Foundation. Flavor. Food.
Cumin, Cuminum cyminum, is from the family Apiaceae. Cumin, pronounced "khu-min", it is closely related to anise, caraway, coriander, dill and fennel. Cumin is native to the Mediterranean regions and northern Africa but has been cultivated for thousands of years in the Middle East, India, China and the Mediterranean. In the U.S. cumin has not historically been a widely used spice but it has slowly been gaining popularity as more foreign cuisines are being celebrated in American culture. Cumin is one of the most commonly consumed spices worldwide, right after chiles and pepper. Cumin is a key spice in Indian, Mexican, and Vietnamese cuisine.
From Latin "cuminum" comes the English word “cumin.” Cuminum was borrowed from the Greek language word "kyminon", though further word origination may be Semitic. A Syrian dialect in the Near East from the 6th century BC is the Aramic “kamuna,” while Old Hebrew has "kammon", and Egyptian has "kamnini.” The ultimate origin is maybe the Sumerian word "gamun,” that was spoken in southern Mesopotamia in 3000-2000 BC, from the Akkadian word "kamunu" that was spoken in northern Mesopotamia from 3000-1000 BC.
Cumin is mentioned in the Old Testament of the Bible as a seasoning for bread and soup and as a currency to pay tithes to priests. Ancient Egyptians used cumin as a culinary spice, but also in the mummification process when they were preparing the bodies of pharaohs to be entombed.
In September of 2019 our Chef/Owner, David Humphrey, started A&H Provisions to help bring a local option for spices to the Atlanta, Georgia area. An option that will give local residents the ability to have a spice merchant help them make the right choices when purchasing their spices. We will source our product so as to provide you with freshest product possible.
Chef David has been in the culinary industry for over 25 years. His first job was at Six Flags Great America in Gurnee, Illinois. After that he was hooked on the industry. He would continue to work with food whether it was in the back or front of house, in positions from entry level to managerial. In 2010, Chef David enrolled in culinary school at Le Cordon Bleu College of Culinary Arts Chicago and then graduated in March of 2012 with an Associates Degree in Culinary Arts. He then began working at fine dining restaurants in Chicago, amongst them were, Bistro Bordeaux, Fork and A10. In 2016, He moved to Lawrenceville, Georgia and began working at restaurants there, then eventually switched over to Private Chef work before starting A&H Provisions.
At A&H Provisions, we have the belief that making great food starts with a solid FOUNDATION. Our spices provide that foundation for ultimate FLAVOR, which will give you the greatest tasting FOOD for you and your family.